Egyptian Goulash-Spiced Beef Pie
A deliciously simple twist on a classic beef pie which will warm those autumnal and wintry evening meals, and add a bit of interest and variety to simple, traditional weekly staple ingredients.
- Prep time: 30
- Cooking time: 45 minutes
- Serves: 6
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Ingredients
1/3 cup (80ml) rapeseed oil
1 Large onion finely chopped
900g Grazers Beef Mince
1 tsp ground all spice
2 tsp ground coriander
1/2 tsp ginger
2 tbsp tomato paste
100g unsalted butter, melted
375g fresh filo pastry
1 cup (250ml) of milk
1 egg
Method
- Heat 2 tbsp of oil in a large non-stick pan over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the mince and spices, and cook for 10 minutes, breaking up with a spoon, or until browned. Add the tomato paste, season with salt and pepper and cook for a further 2-3 minutes until tomato paste is toasted. Remove from the heat and cool completely.
- Preheat oven to 180°C. Combine the remaining 2 tbsp oil with the melted butter and brush over a 5.5cm x 22cm x 32cm high-sided rectangular tray. Layer 2 sheets of filo pastry and brush the top with butter mixture, place in the tray and trim the sheets to fit. Continue this process, brushing the top of the pastry in between every 2 sheets, until half the pack (10 sheets) is used. Spread the mince mixture over the pastry, leaving a 2cm border around the edge. Brush the border with butter mixture and place 2 sheets of pastry on top, pressing to seal around the edges and trimming the excess. Continue the layering, brushing the top of the pastry in between every 2 sheets, until all the pastry is used.
- With a small sharp knife cut a diamond pattern into the top of the pastry. Place the milk and egg in a bowl and season with salt and pepper. Whisk well until completely combined. Pour the mixture evenly over the top of the pastry and allow to sit for 20 minutes or until the milk mixture has been partially absorbed. Sprinkle with salt flakes and freshly ground black pepper and bake for 45 minutes or until golden brown. Serve immediately with hot sauce.
